Livestock referred to in this manual are animals from which
meat is produced. Types of food animals vary in different parts of the world.
This booklet will refer mainly to cattle, goats, sheep, pigs, poultry and
ostriches. Other slaughter animals of relevance in particular in developing
countries are buffaloes, camels and rabbits. The transformation of slaughter
animals into meat is a chain of events including handling and loading on the
farm, transport to the market, pens or slaughterhouse, off-loading and holding
and finally slaughter. During these procedures poor operational techniques and
facilities will lead to unnecessary suffering, injury and loss of
production.

There are many advantages to improving conditions for
livestock destined for slaughter. These will have the benefit of improvements in
productivity, animal welfare and personnel safety.

Increased production through humane treatment of slaughter
animals can be achieved, for example, through:

· reduced carcass
damage and waste and higher value due to less bruising and injury;· decreased mortality;· improved quality of meat by
reducing animal stress;· increased quality and value of
hides and skins.

Improving animal welfare is necessary to reduce suffering, in
line with requirements of Governments, NGOs, and consumers, who are becoming
more concerned with welfare of food animals. Better conditions of livestock
operations will also improve safety of workers in the livestock and meat
industry.